RICE IS LIFE
  Rice recipes

Desserts


CAMBODIA: BANANA CAKE (4 servings)

Ingredients:
- 500 g of rice
- 3 hands of bananas
- 200 ml of coconut milk
- 100g of vanilla flour
- 300 g of cassava flour
- 1 kg of sugar
- Salt to taste
- Fresh banana leaves
Preparation:
Soak the rice for 10 minutes, then grind it. Drain the rice, add 100 ml of hot water and mix with approximately one teaspoon of salt. Blend the bananas and mix with the rice, the vanilla flour and the cassava flour. Wrap the blended mixture in pieces of banana leaf (approximately 5 spoons per leaf). Steam the cakes in a steamer until done (about 20 minutes).

AUSTRALIA: RICE PUDDING (4 servings)
Ingredients:
- one-third cup sugar
- 3.5 cups milk
- half cup water
- 1 cup rice
- 1 teaspoon vanilla essence
- nutmeg
Preparation:
Place the sugar and milk in a heavy-bottomed saucepan over medium heat, and bring to the boil. Add water and rice, return to boiling point, then simmer for 30 minutes, stirring occasionally or until thickened (about 30 minutes). Turn off heat and mix in the vanilla essence. Pour into a dish and allow to cool, then sprinkle with nutmeg.

BRAZIL: LEFT-OVER RICE CAKE
Ingredients:
- 200 g left-over rice
- 2 eggs
- 100 ml milk
- wheat flour to bind
- vanilla sugar
- salt and oil to taste
Preparation:
Mix rice and milk, add eggs, wheat flour, and vanilla sugar. Prepare little cakes and fry in hot oil.

REPUBLIC OF KOREA: SWEET RICE
Ingredients:
- 5 cups of glutinous rice
- 3 cups of (dark brown) sugar
- 3 tsp. sesame oil
- 3 tsp. soy sauce
- 10 chestnuts
- 20 jujubes
- 2 tsp. raisin
- quarter cup of pine nuts.
Preparation:
Soak the glutinous rice thoroughly in water and drain. Steam rice with the peeled chestnuts in a steamer. When hot, sprinkle with salt then dash cold water. Steam once more. Pit the jujubes and cut them into 4 pieces, remove the tops of the pine nuts. Scoop steamed rice out of the steamer while still hot and mix it evenly with the jujubes, raisins, pine nuts, dark brown sugar, soy sauce and sesame oil evenly. Steam the mixture in greased pans in an oven at 230 degrees for 20 minutes.

LEBANON: MOGHLI (8 servings)
Ingredients:
- 1.5 litres water
- 200 g rice powder
- 200 g sugar powder
- 2 g cumin
- 3 g caraway
- 45 g pine seeds
- 30 g pistachio seeds
- 30 g ground coconut
- 50 g walnuts
- 50 g almonds
Preparation:
Pour 3 cups of water in a pot and boil, add the sugar, cumin and caraway to the water, and stir until the sugar dissolves and the water becomes light brown. Dissolve the rice powder with the remaining cold water and add to the pot. Simmer and stir constantly with a wooden spoon until the mixture thickens. Pour the mixture in small bowls or a big bowl and refrigerate. Garnish with ground coconut, pine seeds, pistachio, almonds and walnuts before serving.

THAILAND: MANGO AND STICKY RICE
Ingredients:
- 6 ripe mangoes, peeled
- 2 cups sticky rice, soaked overnight and drained
- 1 cup coconut cream
- 1 teaspoon salt
- half cup sugar
Preparation:
Wrap the prepared sticky rice in a clean tea towel and steam over hot water for 20 minutes. Turn the rice and continue steaming for 10 minutes. Meanwhile, dissolve the sugar in the coconut cream over very low heat. Add the salt and stir. Remove from heat before it reaches boiling point. Put the steamed sticky rice in a large bowl. Gradually add the coconut cream and stir with a wooden spoon. Cover lightly for 10 minutes. Serve with ripen mangoes.

PHILIPPINES : RICE NOUGAT (124 pieces)
Ingredients:
- 187.5 g glutinous rice flour
- 250 g sugar
- 150 g plain flour
- 100 ml condensed milk
- 84 g margarine, softened
- 2 eggs
- 187.5 ml water
- 125 g chopped nuts
- 100 g grated cheese
- orange rind
Preparation:
In a large bowl, beat margarine until smooth. Gradually add sugar and eggs, mix well. Alternately add rice flour, water and condensed milk. Blend the mixture until smooth. Stir in cheese, peanuts and flavorings. Pour into moulds. Steam for 20 minutes or until cooked. Mould into shape and place it to ungreased cookie sheet. Bake for 20 minutes at 150oC